By following a few simple precautions, you can ensure that all of your barbecues are as fun and safe as they are delicious:
Never place the grill close to a combustible material. The outside of the grill can radiate a lot of heat and accidental ignition could result if placed too close to wood, paper or other flammable material.
Make sure that your grill is of sturdy construction and doesn’t wobble or lean to one side.
When you’re done grilling, place the lid on the charcoal grill and close all vents. Turn a gas grill off at the burners and the source.
Know where your fire extinguisher is and have it handy it case of a mishap. Closing the lid will reduce the oxygen and eliminate the flare-up.
Food safety concerns should be just as important to you as fire safety. Just follow these few tips to keep your meals as safe as can be!
Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish and poultry.
Do not defrost meat, fish or poultry at room temperature or on a countertop. Defrost in the refrigerator.
Never place cooked food on the same platter that the raw food was on. This will prevent cross-contamination
If a sauce will be brushed on meat during grilling, divide the sauce, reserving part for brushing and part for serving at the table, or bring a basting sauce to a full rolling boil before serving.
Wash all platters and cooking utensils with warm soapy water.
Use two pairs of tongs, set one aside to handle raw food and mark with red tape (Red=Stop) and one to handle cooked food and mark with green tape (Green=Go). Only us the “red” tongs for raw food and the “green” tongs for cooked food. This will help prevent cross-contamination.